We are simple people.
We prefer most things- food, travel, holidays, our living environment- to be unfussy and relaxed. Weekends are at the top of this list. Rarely do we pack our weekends full of errands and events. Instead of rushing around, you’ll find us reading, writing, cooking, and strolling our neighborhood. We like Saturdays and Sundays to feel spacious and calm so we can re-center, reflect, and let go before the busy week begins again.
To keep things extra easy, we typically stick to our standard breakfast of Blender Green Juice, oatmeal, and black coffee. But sometimes when the days are extra roomy, we break with routine and whip up these Chocolate Banana Pancakes. I love this pancake recipe because even though it seems super special, it’s still super easy. Easy like… Sunday morning.
- ½ cup unsalted cashews, soaked in water for 30 min. and drained
- ¾ cup nondairy milk
- 3 pitted Medjool dates
- ¼ cup unsweetened cocoa powder
- Pinch of salt
- 1¼ cup whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ - ¾ cup water (depending on how thick or thin you like your pancakes)
- ¾ cup nondairy milk
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup
- 2 bananas, sliced
- Combine all ingredient in a high-powered blender and blend until smooth. Set aside.
- Preheat a non-stick or lightly oiled griddle or skillet over medium heat.
- In a small mixing bowl, combine first four ingredients. Set aside.
- In a medium mixing bowl, combine water, milk, vanilla, and maple syrup. Add dry ingredient to the wet ingredients. Stir just until all dry bits of flour disappear.
- Pour ¼ cup of batter onto preheated pan. Press a few banana slices into the uncooked side of pancake. When edges firm up and bubbles near the center begin to pop, flip. Cook for a few minute on the second side. Repeat.
- Serve pancakes topped with remaining banana slices and drizzled with Cocoa-Cashew Cream